The microbial aerobic fermentation process is a multi-phase biochemical reaction system
and the mass transfer rate of oxygen in air between the gas-liquid two phases has an important impact on the biochemical fermentation process. The transmission characteristics of oxygen in the bubble are the result of the combined influence of the bubble's morphology
movement and system temperature
pressure and physical properties. By establishing a two-component air bubble rising and its oxygen mass transfer coupling model
numerical simulation is used to describe the strengthening effect of the micro-interface system in the aerobic fermentation system. The energy dissipation theory is used to evaluate the energy consumption of the manufacturing microbubble system to obtain a cost-effective bubble shape and a high oxygen utilization rate. The calculation results show that
under the preset working conditions
in a reactor with a certain liquid level
the bubbles with an initial radius greater than 500 μm will escape the system in a short time
resulting in waste of materials; while the initial radius of bubbles is less than 100 μm
its residence time
mass transfer efficiency and oxygen utilization rate will be significantly improved. The generation of small bubbles requires greater energy consumption. Without considering the influence of other factors
if the DO value in the system is maintained at 20% to 30%
the maximum oxygen mass transfer rate can be obtained.
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